- 1 butternut squash
- 1 red onion
- 1 red pepper
- 1 garlic clove
- A handful of sage, leaves only
- 400g chopped tomatoes
- 400g gnocchi
- ½ x 250g ricotta
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the butternut squash and scoop out the seeds. Chop the squash into small chunks, around 2cm across (no need to peel it – the skin will soften as the squash roasts). Peel and slice the red onion. Halve the red pepper. Scoop out the seeds and white bits. Roughly chop it.
- 2.
Spread the veg out over a baking tray. Add 1 tbsp oil and some salt and pepper. Toss to coat everything in the seasoned oil. Roast for 25 mins till the veg are starting to soften.
- 3.
Peel and grate or crush the garlic clove. Finely chop the sage leaves.
- 4.
Take the veg out of the oven. Spoon them into a medium ovenproof dish. Add the garlic and most of the sage. Pour in the chopped tomatoes.
- 5.
Tumble the gnocchi into to the ovenproof dish with the veg. Season with a little salt and pepper.
- 6.
Gently stir and turn everything over in the dish to mix it all together. Spoon half the pot of ricotta in dollops all over the top of the squash and gnocchi bake.
- 7.
Slide the tin back into the oven. Bake for 30 mins till it’s golden and bubbling. Serve in warm bowls, garnished with remaining chopped sage.
- Tip
Ricotta Tartine
Thickly spread your left over ricotta onto hot toast. Top with thinly sliced radishes, lemon zest and a good pinch of salt.